SCALLOPED POTATOES FOR A CROWD RECIPES

Steps:

• Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.
• Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.
• Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)
• Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
• Photograph courtesy Anna Williams

Steps:

• Arrange a rack in the middle of the oven and heat the oven to 375°F. Coat a 9x13-inch baking dish with unsalted butter or cooking spray. If using, grate 4 ounces Gruyère or sharp cheddar cheese on the large holes of a box grater to get about 1 cup and set aside.
• Use a mandoline or a sharp chef’s to thinly slice 3 pounds Yukon gold potatoes into thin slices about 1/4-inch thick (no need to peel). Place the slices in a large pot. Halve and thinly slice 1 small yellow onion.
• Add 3 cups heavy cream or whole milk, 2 teaspoons fresh thyme leaves, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to the pot. (The cream won't cover the potatoes.) Place over medium heat. Gently lift and stir the potatoes a few times with a rubber spatula to make sure all the potatoes get a turn in the warming cream. Heat just until the cream starts to bubble around the edges, about 10 minutes. (Pay close attention as the cream heats, as it can bubble quickly once warm.)
• Transfer 1/3 of the potatoes with a slotted spoon to the prepared baking dish and arrange in an even layer. Sprinkle 1/3 of the sliced onions and 1/2 cup diced ham over the potatoes. Repeat layering the potatoes, onions, and ham two more times to use up all of them. Pour the remaining cream over the potatoes, onions, and ham.
• Bake uncovered for 30 minutes. Rotate the baking dish and sprinkle the grated cheese evenly over the top, if using. Continue to bake until the top and edges are browned and crisp, the dish no longer jiggles when moved, and a knife inserted in the middle can easily slide through the potatoes, 20 to 30 minutes more.
• Transfer the baking dish to a wire rack to cool for at least 10 minutes before scooping or slicing.